Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Michele Utpott"'
Autor:
Ana Raisa Paiva, Jean Philippe Palma Revillion, Camila Zimmer Dias, Michele Utpott, Plinho Franciso Hertz
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 4, Pp 209-219 (2019)
Creamy “Requeijão” is one of the most consumed processed cheeses in Brazil. It is used on hot and cold dishes all over the country. Based on the effect of temperature over the apparent viscosity of dairy, this work offered an assessment on the r
Externí odkaz:
https://doaj.org/article/76d7d24196664e71af21381b499f7c53
Autor:
Eliseu Rodrigues, Carlos Henrique Pagno, Sheila Pereira Krigger, Michele Utpott, Alessandro de Oliveira Rios, Renato Queiroz Assis, Simone Hickmann Flôres
Publikováno v:
Food and Bioprocess Technology. 13:1940-1953
Different encapsulating agents from agroindustrial waste were tested to encapsulate betalains from red pitaya for use as natural pigments. Mucilage, extracted from the fruit peel, and gelatin from nutraceutical capsules were tested in combination wit
Autor:
Bruna Tischer, Eduardo Cesar Tondo, Adilson Ben da Costa, Michele Utpott, Juliano Smanioto Barin, Roberta Cruz Silveira Thys, Simone Hickmann Flôres, Carolinne Pereira Morais
Publikováno v:
Journal of Culinary Science & Technology. 19:373-389
Cookies were prepared by substitution of pale yellow sweet potato flour by purple sweet potato flour (addition of 15.5%) and kale flour (addition of 13% and 24%) in relation to the control cookie (...
Autor:
Jean Philippe Palma Revillion, Plinho Franciso Hertz, Ana Raisa Nunes Paiva, Camila Zimmer Dias, Michele Utpott
Publikováno v:
Revista do Instituto de Laticínios Cândido Tostes. 73:209-219
O Requeijão cremoso é um dos tipos de queijo fundido mais consumidos no Brasil. Ele faz parte de preparações quentes e frias em todo país. Tendo por base o efeito da temperatura na viscosidade de lácteos, o presente trabalho se propôs a avalia
Autor:
Giovana Domeneghini Mercali, Alessandro de Oliveira Rios, Eliseu Rodrigues, Michele Utpott, Simone Hickmann Flôres
Publikováno v:
Food chemistry. 366
This review aimed to retrieve the most recent research with strong impact concerning the application of metabolomics analysis in food processing. The literature reveals the high capacity of this methodology to evaluate chemical and organoleptic trans
Autor:
Simone Hickmann Flôres, Rubilene Ramos de Araujo, Bruna Tischer, Carolina Galarza Vargas, Michele Utpott, Ana Raisa Nunes Paiva, Alessandro de Oliveira Rios
Publikováno v:
Journal of Food Processing and Preservation. 44
Publikováno v:
Food and Bioprocess Technology. 6:73-79
In the present work, the influence of pH and sodium chloride concentration on thermal stability of antimicrobial peptide P34 was evaluated under different time–temperature conditions by a 22 factorial design experiment. At sterilization conditions
Publikováno v:
Journal of Applied Microbiology. 110:156-162
Aims: To investigate the kinetics of thermal inactivation of the bacteriocin-like substance P34 at different pH and sodium chloride concentration. Methods and Results: Samples of bacteriocin were treated at different time–temperature combinations i
Publikováno v:
Journal of agricultural and food chemistry. 58(5)
Optimization of thermal processes relies on adequate degradation kinetic models to warrant food safety and quality. The knowledge on thermal inactivation kinetics of antimicrobial peptides is necessary to allow for their adequate use as natural biopr
Publikováno v:
Food Control. (1):42-47
Bacillus sp. P34, a strain isolated from aquatic environments of Brazilian Amazon basin, produces a bacteriocin-like substance (BLS) which was encapsulated in nanovesicles prepared from partially purified soy lecithin. The efficiency of free and enca